Three Salsa Recipes...question

[Guest guest]

I usually remove the seeds. I just use the pulpy part of the tomato. But

you can just leave the seeds in the salsa if you want to.

 

Joanie

 

 

 

 

 

[Guest guest]

Do you remove the membrane and seeds from the tomato? Thanks for the salsa

recipes...they sound great!

 

grow514 wrote: ~~~Salsa Mexicana

(Mexican Salsa)~~~

 

2 large ripe tomatoes, finely chopped

1/2 cup white onion, finely chopped

2 serrano or jalapeño peppers, or to taste, finely chopped

1/2 cup fresh cilantro, finely chopped

1 TB fresh lime juice

Salt to taste

 

Mix all ingredients together in a glass or ceramic bowl and serve

immediately.

 

-------------------------

 

~~~Salsa Roja Cocida (Cooked Red Salsa)~~~

 

3 pasilla chiles

3 large ripe tomatoes

2 TB vegetable oil

1 medium white onion, finely chopped

1 sprig of epazote, fresh or dried *

Salt to taste

 

Toast the chiles lightly on a griddle or skillet. Let cool, devein and seed.

In a saucepan, place

tomatoes and chiles, cover with water and simmer for about 5 minutes or until

soft. Cool slightly and

pureé in the blender.

 

In a saucepan, heat oil and sauté onion until translucent and slightly

golden. Strain sauce into

the pan, season with salt to taste and simmer on low heat until well

seasoned, about 15 minutes.

 

* http://www.google.com/search?hl=en & lr= & defl=en & q=define:Epazote & sa=X &

oi=glossary_definition & ct=title

 

-------------------------

-------------------------

 

~~~Salsa Verde Cocida (Cooked Green Salsa)~~~

This versatile, tangy sauce can be used as a table sauce or as a cooking

sauce

to make enchiladas or chilaquiles or with pork and squash.

 

1 lb. fresh tomatillos, husk removed, washed

2 Serrano chiles, chopped

2 garlic cloves, chopped

1/4 cup white onion, chopped

1/2 cup fresh cilantro

Salt to taste

 

In a medium saucepan, simmer tomatillos in just enough water to cover for

about 5 minutes, until

they are soft and their color changes. Drain and reserve cooking liquid.

 

In a blender, place chiles, onion, garlic, cilantro and salt with half of the

cooking liquid. Process

lightly, then pulse and add tomatillos alternating with more cooking liquid

until desired texture is achieved.

For a table salsa, it should be slightly coarse and have medium consistency.

For a cooking sauce it

can be smoother. Taste and add salt if needed.

 

Makes 2 cups.